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Jerk Chicken

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

1 hrs

Ready

1 days

Ingredients

Amount Measure Ingredient Features
2 cups scallions, spring or green onions
chopped
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2 tablespoons soy sauce, tamari
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2 tablespoons lime juice
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5 teaspoons allspice
ground
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3 teaspoons prepared mustard
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2 bay leaves
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2 garlic cloves
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1 tablespoon salt
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2 teaspoons sugar
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1 ½ teaspoon thyme
crumbled
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1 teaspoon cinnamon
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5 pounds chicken
parts
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Ingredients

Amount Measure Ingredient Features
473 ml scallions, spring or green onions
chopped
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3E+1 ml soy sauce, tamari
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3E+1 ml lime juice
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25 ml allspice
ground
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15 ml prepared mustard
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2 each bay leaves
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2 each garlic cloves
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15 ml salt
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1E+1 ml sugar
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7.5 ml thyme
crumbled
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5 ml cinnamon
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2.3 kg chicken
parts
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Directions

Make the marinade: In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.

Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well.

Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through.

Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 37334% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 912mg 38%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 111g
Vitamin A 5% Vitamin C 8%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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